The Italian for Sautéed Radicchio is ‘Radicchio Tardivo in Padella’ – if you say it aloud it sounds impossibly romantic. The dish is just one of 150 authentic Italian recipes that you can cook at home from The Silver spoon’s book Recipes from an Italian Butcher published by Phaidon. It would make an interesting side dish to serve with roast turkey or goose this Christmas – it’s so easy to make and looks glamorous on the plate.
Called Petti Farciti al Mascarpone in the original Italian, this dish is from Recipes from an Italian Butcher, the new book from The Silver Spoon Kitchen published by Phaidon. It’s packed with 150 genuine straightforward recipes, most published for the first time in English. It explains the different cuts, cooking methods, and techniques unique to each meat type along with side dishes that best complement them.
‘Picture a plate of Milanese osso bucco on the table in front of you, the fragrance of the rich, braised, meltingly tender meat mingling with that of the subtle, earthy saffron risotto’, says the introduction to Recipes from an Italian Butcher, the new book from The Silver Spoon Kitchen published by Phaidon.
Quince are a hard fruit and need a lot of cooking before they become tender. You can keep the skin on so there is very little work to them.
Every cook needs a good fried chicken recipe in their repertoire. This is it! From Gabrielle Langholtz’ book ‘America – A Culinary Road Trip Through the 50 States’ which is published by Phaidon.
From Gabrielle Langholtz’ book ‘America – A Culinary Road Trip Through the 50 States’ which is published by Phaidon.
‘This cake-like chocolate sandwich cookie started showing up in bakeries and lunchboxes in the 1920s,’ says Gabrielle Langholtz in her new book America, ‘and both Maine and Pennsylvania claim it as their own. It gets its name from the reception it gets when it is served. A whoopie pie can be as big as a hamburger. Serve with a glass of cold milk.’
A refreshing ice cream. If you want it to have a lemon or lime green colour you’ll need to add the tiniest drop of yellow or green food colouring as you only use the fruit zest to flavour it.
From a new book by Reem Kassis’ called ‘The Palestinian Table, Authentic Modern Middle Eastern Home Cooking – 150 delicious, easy-to-follow recipes inspired by three generations of family tradition’ published by Phaidon.
‘My great-great-grandmother brought this recipe with her from Syria when she moved to Palestine,’ says author Reem Kassis. ‘She then passed it down to my great-grandmother, who passed it on to my Teta Asma, who gave it to my mother, who passed it on to me.’ From Reem Kassis’ new book ‘The Palestinian Table, Authentic Modern Middle Eastern Home Cooking – 150 delicious, easy-to-follow recipes inspired by three generations of family tradition’ published by Phaidon.